Chicken Cacciatore

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This chicken cacciatore gave a big flavor payoff on easy-to-find, inexpensive ingredients. Plus, it's really easy to put together. I only removed a star because I found the thyme flavor a bit too strong for my tastes. Next time I make this, I might just remove the leaves from a few sprigs, rather than use a whole bundle.

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After making this recipe several times over the last year and a half I thouhgt I would rate it and give it the praise it deserves! First of all..I have NEVER made anything that Anne Burrell has shared that was not absolutly wonderful and this is no exception! The very best I have even had was this recipe followed it exactly to the letter and you can't go wrong..I removed all the neat from the bones at the end and added it back into the sauce because it was so tender it was fallingboff the bones and i was afraid it may have a couple loose ones..but that made it even easier to eat and not stop..or to put it over any pasta or starch you want..polenta or whatever you like..but its definitly a great recipe!

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This turned out great! I served over pasta. I used twice the amount of Basil and a tons of fresh oregano which gave it a really fresh taste. My sauce was a little runny so I think I'll cook it down more next time before putting the chicken back in. I cooked the chicken for almost an hour and it was falling off the bone. Delicious!

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This was the first time making chicken cacciatore and it was great! Used chicken broth instead of wine - next time will try it with wine. My children even enjoyed it with a side of mashed potatoes. I would recommend making this for your family.

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This recipe is full of yummy layers of flavor. From the browning of the chicken, sauteing the veg, adding the tomatoes .. the seasoning is spot on. I used more than a pinch of pepper flakes, also added some dried oregano along with the thyme bundle & bay leaves. Next time I am going to add chopped carrot to add to the flavor layer .. and more mushrooms .. I served it with Farfalle. Thanks Anne!

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I don't normally like tomato based anything but this looked good, so I tried it. Needless to say I LOVE it!! I will make it for the rest of my life now!! Awesome Awesome Awesome

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This is a great recipe. Easy to make and the flavor is AWESOME!

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LOVE this recipe! I have already shared it with my girls and friends. This will become a regular menu item! Thanks Anne!

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YES THIS WAS VERY TASTY!! I made this dish with just a few changes. I didnt have wine so i used chicken broth and i dont have a food mill so i used big can of crushed tomatoes. This dish was amazing with flavor. My 16 yr told me, "Mom I loved it". He requested more mushrooms. So i made it again only using chicken breasts and not a whole fryer cut up like the 1st time and at my sons request add ALOT of mushrooms. But the flavor wasnt as good as the 1st time i made it. I also used white rice as a bed to go along with it. I will continue to make this dish again and again. This was restaurant quality, get to make in your own home at its FINEST!!!!!! Thank you so much Anne Burrell!

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Very tasty!! I was looking for a recipe that was different from my mom's. Family is from Naples and they make this using Italian Giardiniera, which is an assortment of pickled vegetables, no wine, just the vinegar liquid & the giardiniera. But it is very delicious made with the wine instead. I do think that there is a mistake in the liquids. If you add 2 cups of wine and reduce by half = 1 cup. Then add one 28oz can of crushed, plum, whatever tomatoes you like. That is definitely enough liquid to marinate the chicken. If too thick at the end, you can add a little chicken broth or water to the sauce. If you want it for pasta too, then add the 2 cans, add a little tomato paste and reduced it like Anne does. You can always freeze the leftover sauce and have it as a base for your next dish, or for another pasta sauce. I definitely enjoyed it more with the wine, peppers, onions & mushrooms.!!! Thanks Anne!!!!